Dried shiitake mushrooms are glutamate-rich umami powerhouses. We often rehydrate them to use in recipes—but you can also grind them to a powder that gives a quick boost of earthy, meaty flavor to all kinds of dishes.
Recipe Spotlight
The Secret Umami Powerhouse You Probably Already Have in Your Kitchen
All you need is one ingredient and a spice grinder.
By Published June 15, 2021.
How to Make:
Grind dried mushrooms to fine powder in spice grinder or food processor. Store in air-tight container (a clean spice jar works well) and out of direct sunlight.
How to Use:
Add to dishes before or during cooking so that the powder can hydrate, not as a final seasoning at the table like salt; otherwise, it will taste dry and dusty. The amounts listed in the chart below are a good starting point, but you can add more or less to suit your taste.
| TRY IT IN | AMOUNT |
|---|---|
Meaty stews and chilis | 1-2 tbs |
Ground beef or burgers | 1 tbs per lb |
Fresh pasta or gnocchi dough | 2 tbs per cup of flour |
Mushroom risotto | 2 tsp |
Flour dredge for breaded cutlets | 2 tsp |
Pan sauces | 1 tsp |
Spice rubs | To taste |
Steaks, chops, scallops, or meaty fish before sautéing or grilling | A sprinkle |
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